307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
8: 160 Waitstaff were observed handling soiled dishes and then attempting to clean them and restock without washing thier hands before handling the dish items.
Corrective Actions: Whenever clean items are handled, to be returned to service, the staff must wash their hands between these steps. Handling soiled dishes and then handling clean items for service risks exposing these items to potential contaminates from the dirty dishes, equipment or other handled items.
15: 470 The facility had raw chicken stored directly over fresh produce in the prep unit and raw chicken over beef in the walk-in cooler. The facility also had the bottoms of soiled containers touching the fresh cut produce for sandwhichs in the prep unit.
Corrective Actions: At no times shall any raw meat product be stored over ready to eat food items. This exposes the ready to eat items such as sandwhich produce to potential contaminates from the raw product. Additionally, touching the produce with soiled containers also exposes the food to environmental contaminates. All of these condition creates an environment that may lead to illness.
16: 1700 (6c) (6d). The dish machine for the facility was not producing any chlorine for sanitization during its sanitization step. The machine was run several times and primed in order to get the equipment to produce a sanitizing agent with no success.
Corrective Actions: The machine is not authorized for sanitizing use until it can be repaired to produce enough chemical agent to effectively sanitize as recommended by the manufacturer specifications. For chlorine, the effective concentration is 25-100ppm. The 3-compartment sink was set up with a sanitizer basin to allow for the final step to be performed there.
16: 1890 Staff was observed spraying off condiment bottles after they were empty in the 3-compartment sink but not properly washing or sanitizing them before returning to service.
Corrective Actions: The staff was asked to stop what they were doing and properly clean these items but running them through a wash-rinse and then final sanitizing cycle. The basin in the 3-compartment sink was set up and the bottles were placed in there as recommended.
23: 830 The facility had not been enforcing a date marking system at all throughout the facility as required. Nearly all items were not dated for day of prep or date for disposition as required.
Multiple food items ranging from meatballs, deli meats, cheeses, pasta salad, and more were all not dated
Corrective Actions: Several food items that could not be verified on their prep date were discarded. The remaining items are prepared every several days on rotation and some items were being prepared and stored just as the inspection started. All food items must be dated for a maximum 7 day shelf life from the date of prep. The facility has been warned and written up mutltiple times regarding the issue.
Manager on site was notified of the repeat issue and dated items as required. Other items were discarded.
39: 610 The facility had multiple single service and food items stored directly on the floor in the dry storage area.
Corrective Actions: All single service and any food item not in an impermable container must be elevated at least 6 inches off the ground. Manager on site removed items from the floor in the dry storage and walk-in freezer area and placed them on shleves.
49: 1800 The facility had multiple areas where the non-food contact surfaces of prep units, doors, gaskets, handles, counters and siding of equipment were heavily soiled with debris, grease, food residue and other soilage.
Corrective Actions: These areas were pointed out to be cleaned to the manager. The kitchen equipment and all surfaces shall be cleaned often enough to preclude the accumulation of build up. clean the surfaces as required at an increased frequency.
51: 2350 (ii) The plubing system for the 3-compartment sink is in disrepair. The facuet of the sink is constantly leaking and the drain lines of the sink are leaking, unable to be opened and or otherwise inoperable.
Corrective Actions: Repair the plumbing system of the 3-compartment sink at the earliest possible moment. Failure to have a working 3-compartment sink creates a hazard for the cleanliness of the kitchen facility and its food contact surfaces.
55: 3180 he floors, wall to floor junction, underneath equipment and on the sides of the coolers or other equipment are heavily soiled with grease, food debris and other residue. This is primarily under equipment and mainly under prep units.
Corrective Actions: Clean these areas which are difficult to clean by removing equipment from the wall and deegreasing the surfaces, scrubbing and the rinsing clean. Repeat as needed to get the surfaces clean.
55: 2790 The kitchen tiling is in need of repair and or replacement arouns the center line, the wall-to floor junction and under equipment. The tiling is cracked, broken, missing or so heavily soiled it is damaged and unable to be cleaned.
Corrective Actions: Recommended repairing or replacing the flooring to create a smoother, durable and easily cleanable surface.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Rice | 43 °F | Cold Holding |
| Pastrami | 41 °F | Cold Holding |
| Chili | 161 °F | Hot Holding |
| Pasta Salad | 38 °F | Cold Holding |
| chicken salad | 41 °F | Cold Holding |
| Tuna Salad | 40 °F | Cold Holding |
| Gyoza | 41 °F | Cold Holding |
| Meatballs | 44 °F | Cold Holding |
| burger | 169 °F | Cooking |
| Au Ju | 139 °F | Hot Holding |
| Sliced tomato | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 0 | Chlorine | |||
| 3-Compartment Sink | Chemical | 50 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| Prep unit #2 | 40 °F |
| Prep Unit #1 | 39 °F |
| Walk-in Cooler | 42 °F |
| Freezer | 11 °F |
| Prep Unit #3 | 39 °F |